Chad Valencia

Chef
Chad Valencia

Los Angeles

About Chad Valencia

Chad Valencia has spent over the last decade in professional kitchens. It wasn't until working at Corrina Weibel's Canele that he cut his teeth and learned how to truly cook seasonally. He then spent time cooking at Brett Emerson's seasonal Spanish neighborhood restaurant, Contigo, in San Francisco. He then returned home to Los Angeles and started the LASA Restaurant Project while cooking at Jessica Koslow's Sqirl. Since then, Chad along with his brother Chase and their team has taken the project from a backyard dinner to a brick and mortar restaurant in Los Angeles, creating Filipino-inspired cuisine.

At My Venues

Twiced-Cooked Pork Belly
$$, Reservations, Modern, Filipino, Chinatown
"Been a crazy couple of days but we’re back up and running! Hyped with our new fall dishes. Got some goods on the menu, like our Twiced Cooked Pork Belly with Kabocha Ginataan, Long Beans & Mustard Greens tossed in Bagoong Vin. Yup, it’s bomb. #filipinofood"
At my venues
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